Optimization of ultrasound-assisted extraction of phenolic compounds from germinated deoiled flaxseed flour using response surface methodology

This study assessed the extraction of phenolic compounds from germinated deoiled flaxseed flour using ultrasound and response surface methodology. For this purpose, a central composite design with independent variables of time (15, 30, and 45 min) and temperature (20, 40, and 60 degrees C) were used. Several antioxidant activity tests were also carried out. Independent variables significantly affected the extraction of phenolic and flavonoid compounds. Germinated deoiled flaxseed flour extract contains the highest levels of phenolic and flavonoid compounds after being ultrasound at 40 degrees C for 30 min. The anti-oxidant, antiarthritic, and ACE inhibitory activities of germinated deoiled flaxseed flour extract were higher when using the ultrasound at 40 degrees C for 30 min than with solvent extraction. Different phenolic and flavonoid compounds were identified in germinated deoiled flaxseed flour extract obtained from ultrasound-assisted extraction.